Introduction
This recipe layers nostalgia and bright summer flavor into one stunning dessert. You get a rich, buttery vanilla pound cake topped with homemade no-churn vanilla ice cream, ribbons of sweet-tart berry jam, and a crown of fresh Chantilly cream and berries. It’s a make-ahead showstopper perfect for celebrations or a truly special treat.
Prep & Cook Time
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes (plus freezing time)
Servings: 12
Ingredients
- 1¾ cups cake flour
- 1¾ teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ⅔ cup unsalted butter (room temperature)
- 3 large eggs (room temperature)
- 1 teaspoon vanilla extract
- ½ cup whole milk (room temperature)
- 1 cup heavy cream
- 1 cup whole milk
- ⅓ cup granulated sugar
- 1½ teaspoons vanilla extract
- pinch salt
- ½ cup strawberry jam
- ½ cup blackberry jam
- Chantilly cream
- mixed berries
Instructions
- Preheat & Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together 1¾ cups cake flour, 1¾ teaspoons baking powder, and ½ teaspoon salt. Set aside.
- Cream Butter & Sugar: In a large bowl, using an electric mixer, beat ⅔ cup unsalted butter and 1 cup granulated sugar together on medium-high speed until light and fluffy, about 3-4 minutes.
- Add Eggs & Vanilla: Add 3 large eggs one at a time, beating well after each addition. Mix in 1 teaspoon vanilla extract.
- Combine Wet & Dry: With the mixer on low, add the dry flour mixture alternately with ½ cup whole milk, beginning and ending with the flour mixture. Mix just until combined.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
- Make Ice Cream Base: While the cake cools, make the no-churn ice cream. In a large bowl, whisk together 1 cup heavy cream, 1 cup whole milk, ⅓ cup granulated sugar, 1½ teaspoons vanilla extract, and a pinch of salt until the sugar is fully dissolved.
- Layer in Pan: Slice the cooled pound cake horizontally to create two even layers. Place the bottom layer back into the cleaned loaf pan (or use a lined 9×5 pan).
- Add Jam & Freeze: Drizzle ½ cup strawberry jam and ½ cup blackberry jam over the cake layer in the pan. Pour the prepared ice cream base over the jam. Carefully top with the second cake layer.
- Freeze: Cover the pan tightly with plastic wrap and freeze for at least 8 hours, or overnight, until completely firm.
- Serve: To serve, dip the bottom of the pan in warm water for 10-15 seconds. Invert onto a serving plate. Slice and top each portion with a dollop of Chantilly cream and a handful of fresh mixed berries.
Variations
- Individual Parfaits: Crumble the baked pound cake and layer it in glasses with the ice cream mixture, jams, and berries for single-serve desserts.
- Grilled Cake: Slice the plain baked pound cake and grill it lightly for a smoky, caramelized flavor before assembling the dessert.
- Berry Swirl: Gently swirl the strawberry and blackberry jams together before drizzling over the cake for a marbled effect.
- Sauce Topping: Warm the jams with a splash of water to create a berry sauce to drizzle over the plated dessert instead of using them inside.
Tips for Success
- Ensure all your ingredients for the pound cake are at room temperature for a smooth, evenly textured batter.
- For clean slices, dip your knife in hot water and wipe it dry between each cut through the frozen dessert.
- If inverting the frozen cake proves difficult, let it sit at room temperature for 5-10 minutes to loosen slightly.
Storage & Reheating
Store the fully assembled and frozen dessert, tightly wrapped, for up to 2 weeks. The baked pound cake alone can be kept at room temperature, wrapped, for 3 days or frozen for up to 3 months. No reheating is necessary; simply slice frozen and allow to soften for a few minutes before eating.
FAQ
Can I use all-purpose flour instead of cake flour?
Yes, but for a similar tender texture, replace 2 tablespoons from each cup of all-purpose flour with cornstarch (for 1¾ cups cake flour, use 1½ cups + 2 Tbsp all-purpose flour mixed with 3 Tbsp cornstarch).
Do I need an ice cream maker?
No. This is a no-churn ice cream method. The high fat content in the heavy cream and milk mixture freezes into a scoopable texture.
Can I use different jams?
Absolutely. Any berry jam or fruit preserve will work well. Raspberry, blueberry, or a mixed berry jam are great alternatives.
My cake layer sank into the ice cream. What happened?
The ice cream base must be very cold when poured. Ensure it’s well whisked but not warm, and freeze the first cake layer with the jams for 15-20 minutes before adding the ice cream base to help support the top layer.
What is Chantilly cream?
It is simply sweetened whipped cream. Whip heavy cream with a little sugar and vanilla extract until soft peaks form.
Can I make this ahead?
Definitely. This dessert is designed to be made at least one day ahead, allowing ample time to freeze completely.